March 27, 2020

Exquisite beef burger with marinated pear and red onion marmalade

Exquisite beef burger with marinated pear and red onion marmalade
When the Friday is coming every body are hungry for treat, for something special, ready to make memories. To cheat on the diet, to have a drink, to visit a family, to meet with friend. Me as I was born in 80's I have a habit to invite friends and family over. Beef burger is one of our favourites dishes to prepare and it is not so junk if you make it home. We have many of various recipes but this one is kind of my favourite. Have a look and enjoy.

  • 500 g minced beef
  • 125 g smoked bacon minced
  • 1 egg
  • 2 Tbsp Jack Daniels Bbq sauce
  • freshly ground pepper
  • salt
  1. In a big bowl place meat, bacon, egg, bbq sauce, pepper and salt. Mash together by your hand. Divide into 4 equal balls. Then form it into the shape of burger. Fry on very hot, dry pan each side until golden brown. Finish in the oven 190°C for 5 min. 
Marinated pear:
  • 1 pear
  • 500 ml water
  • 3 tbsp sugar 
  • 3 tbsp white wine vinegar 
  • 1 tsp lemon juice
  • 1 star anise
  1. Cut pear into half and remove seeds. And slice evenly.
  2. In the small pot put water, sugar, vinegar, lemon juice and anise. Bring it to boil. Move from the heat and drop your pears inside.
  3. Leave to cool completely. 
Red onion marmalade:
  • 3 large red onions 
  • 1 Tbsp olive oil
  • 1 small garlic cloves
  • 3 tsp thyme (best fresh)
  • 2 Tbsp sugar
  • 200 ml red wine (best porto)
  • salt
  • freshly grated pepper
  1. Julienne onions. Fry on the olive oil.Add all thyme and grated garlic. Fry until all water will be gone.
  2. Add wine and sugar. Cook on a low heat until all juice will reduce.
  3. Sprinkle with a salt and paper. Set aside.
  4. If you put it into a glass container with a lid you can keep it in the fridge up to 3 weeks.
Side potatoes:
  • 1 kg potatoes (do not peel)
  • 1 Tbsp smoked paprika
  • 4 Tbsp olive oil
  • 1 tsp salt
  1. Cut potatoes into wedges. 
  2. In a mixing bowl place potatoes, olive, and salt. Sprinkle smoked paprika on the top. Mixed well and bake 40 min in 200°C. Up and down function.
  • 4 burger buns 
  • 8 brie cheese slices
  • cherry tomatos
  • 4 lettuce leaf
  • 4 Tbsp mayonnaise & 4 Tbsp ketchup mixed together
  1. Grill halved buns or warm them up in the oven.
  2. Spread mayo and ketchup mixture on the bottom half of each bun.
  3. Line up lettuce, halved tomatoes, slices of cheese.
  4. Place hot meat on the top of it.
  5. Place 1 tbsp of onion marmalade on the top. 
  6. 2 slices of marinated pear.
  7. Cover with another half of ban.

Finally the good weather and the sun join our lock down on our roof top terrace. Counting a days to be ablate invite you all in here to enjoy a meal together. 

This is one of the most extensive recipes but so worth to follow.

Myniowska xxx

March 24, 2020

Mussels with bacon and creamy sauce

Mussels with bacon and creamy sauce

Do you have your favourite dish? But truly favourite, that one which you are cooking over and over again and even if you have some alternative recipes you stick to the original one. The one while during eating, you keep repeating that this is the best thing you could've ever eaten. Just to convinced even yourself again, to strengthen my belief that this is really my favourite dish. Mussels with bacon and creamy sauce - this is definitely my favourite one. Best in the summer during golden hour with a glass of a good chilled white wine. Ask all of my family they will surely confirm it! I don't believe some of them haven't tried it yet. 

  • 1 kg mussels
  • 2 shallots 
  • 1 garlic clove 
  • 250 g smoked bacon
  • 30 g butter
  • 125 ml white wine
  • 500 ml double cream 
  • 2 Tbsp olive oil
  •  parsley
  1. Clean mussels well. Remove all the seaweed and wash them with sponge in cold water. Set aside.
  2. Chop shallots, fry on pan with olive oil until golden. Add crushed garlic and bacon fry until bacon is crispy. (use a pan big enough for all ingredients).
  3. Add mussels and white wine, by using a lighter create a flame to burn out the alcohol. 
  4. Add cream and butter and cover the pan with a lid. Cook on the medium heat until all mussels will open. 
  5. Finish with fresh ground pepper and chopped parsley. (You can add some extra salt if needed, depends how salty the bacon was.)
  6. Serve with French fries or simply with baguette.

I am planing, making lists and preparing for the better times. I will be ready with no excuses this time. This is how I do not get crazy.

March 21, 2020

Lemon cake

Lemon cake

When life is giving you lemons - bake a lemon cake.

Using things I have had home managed to bake this delightful lemon cake. Light and balanced - going perfect with an afternoon tea or coffee if you prefer. It's been 6 days since we are staying home and with my all ups and downs I still try to create something what can cheer you all up. Try to bake it home. This is one of those recipes where you do not need any extra powers and you would have to really try hard to do it wrong! 


  • 170 g butter (room temperature)
  • 170 g sugar
  • 3 medium eggs
  • 200 g flour
  • 1,5 tsp baking powder
  • 2 lemons 
  • 50 g sugar
  • 50 icing sugar


  1. Preheat oven till 170°C. 
  2. Line a baking tin (14cm x 23 cm) with a parchment pepper.
  3. In a large bowl by using a mixer mix butter and and sugar until fluffy.
  4. Add first egg and combine well. Repeat with resining eggs.
  5. Zest both lemons and add the peal into the butter.
  6. Sieve flour and baking powder into the bowl and mix with spatula.
  7. Move the batter to the baking tin and bake for 45 min.
  8. Juice two lemons and to the juice add both sugars. Coming well. 
  9. Remove a cake from the tin and place it on the baking tray.
  10. Pour a juice with sugars over a luck worm cake. 

I hope you all are doing well and will enjoy this very moist lemon cake. 

March 18, 2020

Korean style fried chicken and lemon rice

Korean style fried chicken and lemon rice
Today I have done my first workout since ages. I literally don't do any sport. (I know how does it sound.) I do have some spare time so I have decided to try. Oh well I do not feel better I could never lie. That was hilarious I'm telling you. You should have seen me. I bet I won't be able to move my legs tomorrow but I am challenging myself for a second round. I have truly deserved this fantastic chicken for lunch today. Have a look and enjoy my new recipe. 

  • 300 g chicken breast
  • 1/2 cup plain flour
  • 1 egg
  • drizzle of milk
  • 1/2 cup cornstarch
  • 1 tsp Korean red pepper paste
  • 2 Tbsp soy sauce
  • 3 Tbsp rice vinegar
  • 1/4 cup brown sugar
  • sesam stads
  1. In a bowl mix well Korean paste, soy sauce, vinegar and brown sugar. (Prepare first - the time when you'll be preparing chicken will help to sugar resolve well in the sauce.)
  2. Cut the chicken into the bite chunks. Set aside.
  3. Prepare three small bowls. One for plain flour, in a second one wisk an egg with some milk, third one for a cornstarch.
  4. Coat the chicken first in a flour, then in egg mixture and then cover with cornstarch. Set aside. 
  5. Preheat you oil into temperature 170°C. (I have used fryer but you can easily fry on the thick bottom pan.)
  6. Fry chicken 4-5 min until golden brown.
  7. Remove to the plate lined with kitchen towel just to remove any excess of cooking oil.
  8. Mix the ready sauce quickly and place the chicken in. Toss and sprinkle with sesame seeds. 
  9. Serve hot, best with lemon rice.  (see recipe below)

Lemon rice


  • 1 cup of basmati rice
  • 1/2 tsp salt
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • zest from 1/2 lemon
  • juice form 1/2 lemon 
  • 2 cups of water
  1. Rinse rice few times - until the water will be clear.
  2. Move to the small pot.
  3. Add salt, basil oregano and water. Stir.
  4. Cover and bring to the boil. Then remove the cover and on the medium to low heat cook for about 15 min. (You can also check the cooking time on the original packeting.) The rice should soak all water after this time. Turn off the heat.
  5.  Mix gently with fork stirring in lemon juice.
  6. Garnish with lemon wedge and optional with basil leaf. Serve warm in a small bowl. 

Tasty and quick to prepare. Those are ingredients I do always have home so for me was a big plus as we are in the moment where we definitely should stay home. Do you have your cupboard/fridge favourites?


March 16, 2020

Borscht with dumplings

Borscht with dumplings
What to do when you have too much time, you are literally trapped in your own house in an hour of crisis for your own good? Just not to get crazy, not to get mad. I have prepared the whole list of activities. Firstly I am catching up with all books I haven’t have time to read, I will do all my spring cleaning, beauty salon and spa. Will watch my favourite serie and will take some pictures. I will think how to spend a summer, how to get back on track after this madness, but most importantly I will work on my recipes. 

Today I would like to share with you my recipe for Polish delicacy. Borscht with dumplings.

Stock for Borscht:
  • 1 whole chicken 
  • 2 carrots 
  • 1 leek
  • 1/2 white onion
  • Bunch of parsley leafs
  • 1 stock cube 
  • Salt and pepper
  • 400 ml of 100% beetroot juice 
  • 2 bay leafs
  • 5 grains all spice
  • 1 tbsp of dried marjoram 
  1. Divide chicken into 4 pieces and put into the big pot. Cover with water and bring it to boil. Clean from mites.
  2. Clean or peal vegetables if needed and half them. Add everything into the pot. Carrots, leek onion, parsley, stock.
  3. Add 1tbsp of salt and half tsp of fresh ground black pepper.
  4. Bring it to boil and then simmer for 2h.
  5. Pick out the chicken and set aside. 
  6. Clear and yellow stock strain through the sieve to get clear broth. 
  7. To the broth add bay leaf and all spice. Bring to the boil. Simmer for 10 min. Add marjoram and beat root juice. DO NOT bring to boil - It will lose a colour.
For dumpling feeling:
  • Meat from whole chicken (cooked)
  • 1 small raw cabbage 
  • Salt and pepper
  1. Shred cabbage and cook with 1 tsp of salt until soft. Drain.
  2. Separate the meat from the bone. 
  3. Grid the meat in a food processor. Move to the big bowl.
  4. Mix meat and cabbage together and season with salt and pepper.
  5. Put to the fridge until you ready to use it. 
Dumpling dough:
  • 300 g flour
  • Pinch of salt
  • 200 ml boiling water
  • 30 g melted butter
  1. Mix flour, salt, water and butter together in the bowl. Bring it all together if the picture is to wet add little bit more of flour. 
  2. Move the dough to the working surface and knight for 5 min. When the dough is elastic cut 1/3 - the rest cover with a bowl preventing to dry out. 
  3. Grab a small piece and roll it into the thin sheet. Using a 5cm diameter glass/cutter cut circle. 
  4. Put a 1 tsp of feeling on center of each dumpling wrappers, fold in half and seal edges well. Then pinch both ends to make it beautiful.
  5. Boil water with 1tbsp of salt and 1 tbsp of any oil. Boil dumplings for 2 minus - until will float to the surface.

  1. In a serving bowl place cooked dumplings and fill it up with a beetroot soup. Optional you can sprinkle some freshly chopped parsley.

Additional tips:

You can also serve it with hardboiled egg or cooked cannellini beans. It taste just amazing.

What do you do most likely at home? What is your favourite activity? Did you do your training yet? Did you start the book you’ve never have time for? Stay home, be safe but do not become a couch potato.

June 11, 2019

Chocolate brownie

Chocolate brownie
How often do you treat yourself? DO you even do that? Usually my schedule is quite tight as I always work on few projects or I offer to much of my help to everyone. I never forget to treat myself after long day or after finished project. And you my dear friend don't forget to stop for a moment and prize yourself. If you have no idea for a small treat I will give you a hint. One of the greatest recipes. Chocolate brownie!

  • 260 g dark chocolate 
  • 120 g butter 
  • 35 g cacao powder
  • 5 g baking powder
  • 180 g eggs
  • 190 g sugar
  • 1 cup of white chocolate - melted (optional)

  1. Heat up the oven - 170°C.
  2. Melt chocolate in double boiler and when it's smooth add butter and mix well.
  3. In a small bowl mix chocolate powder with baking powder.
  4. Take off melted chocolate mixture and add eggs one by wine constantly mixing with hand whisk.
  5. Start adding dry ingredients to the chocolate spoon by spoon and mix well until all ingredients well combined.
  6. Move cake mixture to the square tin and  bake for 25 min. Check with a wooden stick if baked inside. If yes remove from the oven and let it cool in a tin. 
  7. Drizzle with white melted chocolate to get a nice effect.
  8. Remove from the tin and cut to the squares.
  9. Serve in the room temperature. 
I am writing this post on my knee cause I really wanted to post it today even if have't plan this thought. I dare you all gonna love it.

I wish you a good evening and don't forget to treat yourself. 

Myniowska xxx

June 05, 2019

Thai red curry chicken with rice

Thai red curry chicken with rice
Hello Summer! Hello heat! June greeted us warmly! The whether is perfect and the island look like paradise! Claude are gone, sand is white again sand the water is soooo blue. Could dream about better  place to call it home. Some people says that the spice food is more winter’ish food but as I never followed crowd I can highly recommended also in a sunny day when the temperature hits the roof! Check my newest recipe for spicy red curry chicken with plain rice to achieved perfectly balanced meal!

  • 1 can coconut milk
  • 1 Tbsp of red curry paste (hot)
  • 200 g chicken
  • 200 g zucchini 
  • 1/2 Tbsp fish sauce
  • 1 tsp of sugar 
  • 1/2 cup of water
  • coriander leafs
  • 200 g basmati rice 
  • 1 lime
  • half red chili 

  1. Cook the rice according to the recipe on the package. Drain and set aside.
  2. Pour coconut milk into a medium pot and stir for 2 min over a medium heat.
  3. Add curry paste and mix until well dissolved.
  4. Cut chicken and zucchini into 1 cm chunks and add it all to the pot.
  5. Mix in fish sauce, sugar and water. Turn up the heat and let it boil for 10 min.
  6. Remove curry to the serving bowl. Garnish with coriander leafs, chili and lime wedges.
  7. Serve hot with some plain rice on side. 

You might thing I'm crazy but actually the spicy food is really helping during the very hot days. It raises your internal body temperature so it matches better with temperature outside. This will help your body to cool down.

If you are a vegetarian like my beloved friend Lisa you can try this recipe using a tofu instead of chicken or cheapie which is rich in protein.

I hope you'll love it.

Myniowska xxx

May 30, 2019

Extraordinary Lemonade

Extraordinary Lemonade
I got up super early. I have worked on my new project which I will share with you hopefully still this year! Have a super busy morning! Have bought everything what was needed, done grocery shopping. Drove  for 4 hours forth and back and almost got roasted in my car even if I have used the A/C! Super sunny day, first day I had star by putting shorts instead of trousers! End of May but beginning of summer! Super happy and thirsty sharing an easy recipe for this fresh elixir which will help you to cool down!

  • Juice from 2 lemons
  • 1 glass of water 
  • 1 can of Bitter lemon
  • bench of fresh mint + few for garnish
  • 10 big ice cubes
  • lemon slices for garnish
  1. In a big jar crush brown sugar with fresh mint leafs.
  2. Put in ice cubes.
  3. Pour in freshly squeezed lemon juice, water, bitter lemon and stir well.
  4. Add lemon slices and mint to garnish.
  5. Stir well.
  6. To get even better result you can put the jar into the freezer for 20 min to get it super cold.

I hope you will all enjoy it.

Have a happy Thursday!

Myniowska xxx

May 24, 2019

Onion rings with aioli

Onion rings with aioli
The May started for me very poorly. My computer have broken. I was not able to take, store or edit any new picks. As I was super used to my old beautiful Mac which spent with me last 5 years btw - I've tried to go an extra mile to get it fixed. Nothing worked unfortunately. The piece which was broken exceed the value of the computer. Thankfully I was smart enough to regularly back up the data so I didn't loose my five years achievement. Sad and with the tear in my eyes I had to say goodbye to my sweetest apple and I had to get a new one. Lucky enough I had to only upgrade my computer to the newer version but I am happy that I can work on the same bases.

I would like to introduce you to my newest recipe - Onion rings with aioli.


  • 1 egg
  • 200 ml olive oil
  • 2-3 garlic cloves
  • salt and pepper
  • 1 tsp of white wine vinegar *(optional) 
  1. Separate the yolk from white and place in the bowl, add pinch of salt and pepper.
  2. By using a hand wish mix egg with seasoning and constantly mixing start adding oil by pouring slowly. It is the same way you would wish a paste for mayonnaise. 
  3. Peal garlic and press into the bowl with creamy paste. Mix all well. Optionally you can add a table spoon of vinegar to get a sharper taste.

Onion rings

  • 2 large onions
  • 2 cups of all purpose flour 
  • 1 tsp of baking powder
  • cold sparkling water
  • pinch of salt
  1. Cut onions into large slices and divide it to rings. 
  2. In a large bowl mix flour and baking powder with water using a hand whisk. (We are looking here for butter a bit thicker then pancakes mixture).
  3. Bring your oil to 180°C temperature.
  4. Coat rings with butter one by one and place straight into the hot oil.
  5. Fry until golden.
  6. When ready remove from the oil onto kitchen towel to remove the access of oil.
  7. Serve hot with aioli and green garden peas. 

I hope you will all enjoy it.

I am super happy to be back. As I promised myself I will continue my adventure with blogging no matter what I am back and ready to follow my dream.

Myniowska xxx

April 23, 2019

Sticky BBQ ribs with broccoli

Sticky BBQ ribs with broccoli
Did you all had a happy Easter? The time has gone so fast. I am filled with Easter food and I really have to sarve today something what is not an egg, chocolate rabbit or any similar! After all this superb days I am coming back with a new proposition for nice dinner. If you like ribs this is something for you. If you are not a big fun it's time to get to know them better. This is very sticky and messy but so worth it!


  • half rack of baby ribs
  • 6 juniper berries
  • 2 star anise
  • 2 cloves
  1. Preheat the oven - 180°C up and down.
  2. In the heat proof pot put the ribs flash side down, cover with water and add spices. Cook in the oven for 1h in 180°C.

  • 90 g soft brown sugar
  • 4 tbsp tomato ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp soy sauce
  • 1 tsp ground Chinese five spice 
  • splash of water
  1. In a small sauce pan combine all ingredients. 
  2. On a medium heat cook the glaze until the sugar will dissolve and the sauce thickens.
  3. Take out the meat out of the oven. Drain.
  4. Put it back into to the heat proof pot. Brash with half of the glaze. Roast for 30 min.
  5. Open the oven and glaze meat with the rest of the glaze. Keep in the over for another 10-15 min.
  6. Serve hot with broccoli on side.


  • 1 broccoli flower
  •  1/2 of red chili
  • 1 tbsp of sesames seeds
  • 2 tbsp of soy sauce
  • 2 tbsp of sesames oil
  1. In the big pot boil water with no salt. 
  2. Break the broccoli into florets. 
  3. Cook it in boiling water for 2 min. Drain and set aside.
  4. In the wok/large pan heat up sesames oil with finely chopped chili.
  5. Add broccoli and soy sauce. Toss together. 
  6. Serve with ribs. 

My computer is down so I was straggling with adding this post. All my date and pictures are happily backed up on the separate hard drive but it doesn't change the thing that I am not able to work. Tomorrow I will have to visit the apple store service and hopefully they will find the reason why my sweet pie is it not turning even if it's well charged.

Back to the recipe I hope you'll love it.

Myniowska xxx 

April 19, 2019

Babka - traditional easter cake

Babka - traditional easter cake
Hello Friday. This weekend it's all about eggs, chocolate rabbits and cakes. This weekend is an easter weekend and as today is already a Good Friday it's time to start some preparation. Are you ready for that? Do yo have a family tradition? For me there is no easter without Babka cake. It was the most popular thing to make during this time of the year and wherever I travel I always make it - so it reminds me about home. I went through a lot of different recipes and different technics but I promise you this recipe is easy and no time consuming but taste like original. The only cheat in here is that I use hand mixer instead of old fashion makitra (which is basically big clay bowl for creaming a butter) but the all ingredients I put together are exactly like we use to do.


  • 200 g butter 
  • 1 and 1/4 cup of sugar
  • 4 eggs
  • 4 Tbsp flour
  • 1 and 1/2 corn starch
  • 1 tsp baking powder
  • 4 Tbsp double cream
  • 1 Tbsp of limoncello or lemon juice
  • lemon wedges
  • mint

  1. Preheat the oven - 180°C up and down.
  2. Prepare the Chiffon Cake Pan, all inside cover with a butter.
  3. In a small bowl combine flour and a corn starch with baking powder. Set aside.
  4. Cut butter into the cubs and combine with a sugar in larg bowl. By using a hand mixer mix about for 10 min on a full speed - until the sugar will get dissolved.
  5. Add eggs one at the time. After each egg mix about 3 min to get very smooth paste.
  6. When the mixture is well combined and silky put a mixer on medium speed and add half of the flour mixture and half of the cream. Mix well. After about 2 min add the rest of flour, cream and limoncello/lemon juice.
  7. By using a spatula move the mixture to the prepared tin and level the cake.
  8. Bake for 40 min until golden.
  9. Take out from the oven and let it cool down.
  10. When the cake it’s cold remove from the mold drizzle with lemon icing. Garnish with lemon wedges and mint.
Lemon icing

  • 4 Tbsp of icing sugar 
  • 1 tsp lemon juice
  1. Combine ingredients and mix well with spoon. The texture should be thick and should have a very strong with color. Otherwise if it’s to lose it will be absorbed by the cake.

I hope you all will spend this Easter stranded by your family. I also hope you'll try to bake this amazing cake. Enjoy.

Myniowska xxx

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